Passed Hors d’ouevres
• Walnut & Goat Cheese Lollipop
• Lemon-Dill Shrimp Salad in Parmesan Cup
• White Bean & Fennel Puree on Sourdough Crostini with Sweet & Sour Onions
• Curried Beef Satay with Tsatziki Sauce

Stationary Display
• “Mezze” with assorted Cracked and Stuffed Olives, Roasted Red Peppers, Marinated Artichoke Hearts,
    House Made Mozzarella, Curried Cauliflower, Marinated Mushrooms, Pickled Carrots and Artisan Breads

Entrees & Sides
• Sheppard's Salad with Tomatoes, Cucumbers, Peppers, Radishes, Scallions & Herb Vinaigrette
• Basil, Pine Nut & Roasted Garlic crusted Wild Salmon
• Spinach & Goat Cheese stuffed Chicken with Lemon Beurre Blanc
• Local Tomatoes stuffed with Mediterranean Quinoa Salad & Feta
• Snap Peas with Roasted Red Pepper & Sesame Seeds
• Seven Bean Salad with Spring Onions
• Grilled Potato Salad with Greek Olive Oil Dressing